Buttermilk Jalapeño Cornbread Muffins

1. 1

   Preheat the oven to 375 degrees F (190 degrees C) and grease the cups of a 12-muffin tin.

2. 2

   Place 1/4 cup butter in a small skillet and melt it. When the butter has melted, add the onion and minced jalapeño and cook, stirring occasionally, for 3 to 5 minutes. Set aside to cool.

3. 3

   In a mixing bowl, combine the beaten eggs and buttermilk, stirring briskly to mix.

4. 4

   In a separate bowl, whisk together the cornmeal, flour, taco seasoning, salt, and baking soda.

5. 5

   When the onions and jalapeños have cooled to room temperature, add them to the egg and buttermilk mixture, stirring briskly.

6. 6

   Add the wet ingredients to the dry ingredients, stirring until the dry ingredients are just moistened and there are no lumps. Pour the batter evenly into the prepared muffin cups. Place a slice of jalapeño on top of each muffin.

7. 7

   Bake in the center of the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. If it does not come out clean, bake about 5 minutes more and test again.

8. 8

   Cool in the pan on a rack for about 5 minutes. Serve warm.

• Calories 138.84 kcal Moderate
• Protein 3.7 g Low Source
• Carbs 18.3 g Moderate
• Total Fat 5.58 g Moderate
• Saturated Fat 3.07 g Moderate
• Trans Fat 0.01 g High
• Cholesterol 51.68 mg Moderate
• Sodium 67.26 mg Low Source
• Fiber 1.0 g Low Source
• Sugar 1.14 g Low Source
• Added Sugar 0.03 g Low Source
• Calcium 35.08 mg Low Source
• Iron 1.03 mg Low Source
• Potassium 65.73 mg Low Source
• Vitamin A 70.76 mcg_rae Low Source
• Vitamin C 2.42 mg Low Source
• Vitamin D 0.3 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽
• Onions 🧅